Market Fish Crudo with Citrus & Quick Pickled Shallots
We had some exceptional fishing off the coast of Te Arai this summer and there’s no better way to savour summer and those salty sunny days than with this vibrant market fish crudo. Assembling this crudo feels a lot like creating a “Pollock-esque” piece of art – the marble platter becomes the canvas and the bright infused-oils the medium. Although there are a few elements to prepare in advance, this dish is extremely simple and satisfying to make, and it’s a real showstopper – a visual spectacle.
Market Fish Crudo with Citrus & Quick Pickled Shallots
Serves 2
Ingredients:
Quick Pickled Shallots
¼ cup white wine vinegar
¼ cup water
1 tsp. sea salt flakes
1 tsp. runny honey
1 shallot or ½ small red onion
Spring Onion-Infused Oil
1 bunch spring onions (only the green tops)
¼ cup extra virgin olive oil
Paprika-Infused Oil
1 tsp. paprika
¼ cup extra virgin olive oil
Crudo
200 g fresh line-caught white fish, filleted, skin removed (tarakihi, trevally, gurnard, snapper…)
1-2 oranges, juiced & strained
1-2 oranges, segmented
Sea salt flakes
Fennel fronds
Baby purple basil leaves or borage petals
Method
Start by preparing the pickled shallots. Combine the vinegar, water, salt and honey in a sterilised jar and shake well. With a very sharp knife or mandolin, finely slice the shallot into thin rounds, add to the jar, stir well and set aside in the fridge for at least an hour.
To prepare the spring-onion infused oil, bring a small pot of water to the boil and fill a small bowl half with ice and half with water. Roughly chop the green spring onion tops, blanch, remove immediately and cool in the ice water for a minute. Strain, spin or pat dry and transfer to a high-power blender along with the oil. Blitz on high, strain through a fine mesh sieve into a sterilised jar and set aside in the fridge.
To prepare the paprika-infused oil, place the paprika and oil into high-power blender, blitz on high, transfer to a sterilised jar and set aside.
To prepare the fish, pat dry and place in the freezer for approximately 15 minutes to firm up before slicing. Starting at the tail end of the fillet, use a very sharp knife at a 45° angle to slice ½ cm slithers without shredding/tearing the flesh. Run your knife under cold water between slices and transfer to a plate as you go, separating layers with plastic wrap and storing in the fridge before assembling.
When ready to assemble the crudo, pour the citrus juice over one large or two smaller white / light-coloured platters with a lip edge.
With a teaspoon, dot and swirl over first the spring onion-infused oil and then the paprika oil to create a “Pollock-esque” pattern.
Delicately place the orange segments on top, evenly spaced apart and with the round edges facing up.
Cover each segment with a couple of pieces of the layered fish and season lightly with salt.
Decorate with the pickled shallot rounds, followed by the fennel fronds & baby leaves of purple basil.
Serve immediately with a glass of a light-bodied chilled white such as Vermentino.